Smoky Country Barbecued Ribs
|Lean spareribs||6 Pound|
|Liquid smoke||3 Tablespoon|
|Catsup||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
Cut ribs into 4-rib sections; brush on both sides with liquid smoke; refrigerate 30 minutes.
Arrange ribs in rib rack or shallow roasting pan; center on cooking grill.
Sprinkle with salt.
Cover kettle; cook about 1 3/4 to 2 hours, or until ribs are very tender and nicely browned.
Combine and mix remaining ingredients.
Brush over ribs several times during last 45 minutes of cooking.
Serve ribs with remaining sauce.